Mshakiki is one of the world's most popular current trending foods. Every day, millions of people enjoy it. It's simple, quick, and delicious. Mshakiki is a barbecued meat delicacy created using cubes of beef steak that are marinated, skewered, and cooked until the meat is tender and luscious. Ginger paste, garlic paste, grated papaya, chili powder, turmeric, oil, tomato paste, lemon juice, and curry powder are common ingredients in marinades. Overcooking the meat will result in it becoming dry and rough. Typically, the dish is served with grilled side dishes such as breadfruit, bananas, and cassava. This Comorian meal is well-known throughout East Africa.

Ingredients:

• 1 Tablespoon Vinegar
• Juice of 1 Lime
• 2 Tablespoons oil
• 1 Tablespoon of raw papaya paste. Or crush one kiwi. Either will help in tenderizing meat
• 1 tomato; blanched and peeled and quartered
• 2-inch piece of fresh ginger, crush to paste
• 4 cloves garlic, crush to paste
• 1 teaspoon freshly ground cumin
• 1 teaspoon freshly ground black pepper
• 1 teaspoon freshly ground cinnamon
• Salt to taste
• 1 lb or 1 kg beef; cut into bite-sized pieces

Instruction:

• After washing, thoroughly drain the meat. Marinate in all of the above ingredients for at least 2 hours. Maximum - overnight in the refrigerator.
• Thread the skewers with the meat. If you want, you may also thread on onion, capsicum, or even tomato in between the meat.
• Make sure your grill is lit and the coals aren't blazing. Slow cooking is required for meat to cook properly. Continue to baste with cooking oil on and off, especially near the conclusion of the cooking period.

(Some people marinate with only salt and vinegar. Others only use cinnamon. Some people add a lot of spices, such as turmeric and chaat masala, and/or tandoori masala.)

Langouste a la Vanille is a popular dish in the Comoros Islands that has since spread to other African countries. It's a famous stew made with meat and fish. Coconut milk is used to cook the components. Onions, rice, tomatoes, bananas, meat, and oil are also used in the dish. Langouste a la Vanille is made with fresh South African lobster fished on a regular basis in Comorian waters and freshly harvested vanilla beans, a main agricultural crop in the country. The dish originated in French cuisine.

Ingredients:

• 2 live lobsters (1 ¼ - 1 ½ lbs each)
• ½ vanilla bean (sliced lengthwise)
• ¾ lb tender spinach (stems removed)
• 1 tablespoon olive oil
• ¼ cup white wine
• 3 medium shallots (peeled and finely diced)
• 7 tbsps. & 2 tsps unsalted butter
• 1 ½ tbsps white wine vinegar
• 1 Vidalia onions (sliced)
• Kosher salt to taste
• Black pepper to taste
• Clover sprouts

Instruction:

• Prick the lobsters between the eyes with a sharp knife to prepare them for cooking. The spinal cord will be severed as a result of this.
• Crack the claws using a hammer or cleaver.
  
• Preheat the oven to 450°F and arrange the lobsters in a large roasting pan. Drizzle with olive oil and roast for 15 minutes, or until they turn red.
  
• Remove the pan from the oven and place it on a cooling rack to cool.
  
• In a saucepan, melt two teaspoons of unsalted butter.
  
• In the butter, sauté the shallots for about three minutes, or until tender.
  
• Pour in the vinegar and wine.
• Cook for roughly five minutes on medium-high heat.
• When the liquid has been reduced to approximately a tablespoon, turn off the heat.
• Six tablespoons of butter, one at a time, should be added.
• Remove the seeds from the half vanilla bean and add them to the sauce.
• Remove the shallots and strain the sauce into a clean pot.
• Season the sauce with salt and black pepper to taste.
• Set aside some time
• Take the meat out of the lobster claws.
• Separate the heads and tails.
• Remove the meat from the tails by cutting them in half lengthwise.
• Chop the beef into 14-inch chunks and store it in a container covered with aluminum foil to keep warm.
• In a pan, melt a tablespoon of butter and sauté the spinach and onions. Cook, stirring occasionally until the spinach is soft.
• Season with salt and pepper to taste.
• Arrange the greens on the serving dish, then top with the warm lobster.
• Reheat the sauce and serve with the lobster.
• Garnished with delicate clover sprouts and serve.

Mkatra Foutra is a popular Comorian bread. It's made with flour, water, sugar, yeast, salt, coconut milk or cream, and an egg that's been beaten. Because the islands lack a dairy industry, the bread contains coconut milk or cream. Omani traders or immigrants are thought to have brought Mkatra Foutra to the islands.

The dough is baked on a griddle or pan smeared with ghee, and it is customarily sprinkled with sesame seeds before baking. It goes well with coconut-based curries, Rougaille, and various relishes.

Serve with: Rougaille
Ingredients:

• Flour
• Salt
• Egg
• Active Dry Yeast
• Coconut Milk
• Butter
• Sesame Seeds

Instruction:

• Microwave the water for about 10 seconds, or until it's warm but not hot. Add a pinch of sugar and the dried yeast to the water, and set aside for about 10 minutes to allow the yeast to rise.
• When the yeast has risen, combine it with the flour, egg, and salt in a mixing dish. Mix until the liquid is completely absorbed. It will have a scruffy texture.
• Pour in the coconut milk and stir until the batter is pourable but still thick.
• Pour approximately a third of a cup of batter per pancake into the skillet. Sesame seeds are optional.
• Once the bottom is browned, flip it over and cook the other side.
• Once both sides are done, remove them from the pan. Spread with butter and serve.

Le Me Tsolola is a traditional African dish from the Comoros Islands. The dish is a basic stew composed of fish and pork cooked in coconut milk. Cubed beef, green bananas, mahi mahi, oil, onions, tomatoes, coconut milk, and seasonings are common ingredients. The fish and beef are fried in oil till brown, then simmered with the remaining ingredients in coconut milk. Le Me Tsolola is served over white rice after it has been patiently cooked until all of the ingredients are soft.

Ingredients:

• 2 green bananas, peeled
• 300 g fish, cut into pieces
• 300 g meat or tripe (or a mix) cut into pieces.
• 2 onions, finely chopped4 tomatoes, chopped
• 400 ml coconut milk
• Salt, black pepper, and cayenne pepper to taste

Instructions:
In a large, wide pot, heat the oil on medium-high. Sear the fish and meat on all sides until brown. Transfer the fish and pork to the pot's sides and top with the bananas. Cook, stirring occasionally, for a few minutes. Mix in the onions, tomatoes, and coconut milk. Add the ingredients, mix, bring to a boil, then reduce to low heat, cover, and simmer for one hour. Serve over white rice.